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Influence of degrees of doneness on the sensory and physicochemical properties of beef striploin (longissimus lumborum) muscle

Food Science

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Bibliographic Details
Main Author:	Schwartz, Marbi
Other Authors:	Marais, Jeannine
Format:	Thesis
Language:	en_ZA
Published:	2021
Subjects:	Muscle foods, Beef, Degrees of Doneness, Consumers, Descriptive Sensory Analysis, Cooking methods, Palatability
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Internet

http://hdl.handle.net/10019.1/124267